Cake recipes
20 minutes
Puffed rice ice-cream cake

1. To make the jam, toss the strawberries in the sugar and lemon juice. Place in a pan, cover and simmer for 20 minutes. Stir occasionally, cooking until oozing and soft.
2. Place the frozen dessert in a mixer and mix until slightly softened. Place 6 Salticrax on the base of a 20 cm springform cake tin. Spoon in half the dessert and press down with a spoon.
3. Add the puffed rice, half the jam and freeze-dried strawberries. Top with the remaining dessert, crackers and jam. Cover and freeze, preferably overnight.
Find more ice cream recipes here.
Photographs: Myburgh du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom